Leading national grocers and food manufacturers are sold on the fact that they can increase the safety through the High Pressure Processing of their most important food products, raw ingredients, and deli items. HPP achieves these highly desirable results by reducing food borne pathogens and spoilage bacteria by up to 99.999%.
HPP is a cold-water ultra-high pressure based technology that can drastically reduce food borne pathogens. In High Pressure Pasteurization all natural food products are submerged in water and then subjected to incredible water pressure.
One of the fastest growing sectors of HPP adoption in North America is protein application. Poultry, Beef, and other meat processors are eager to implement High Pressure Processing on their product to assure they achieve the highest log reduction, and in turn, food safety to their consumer. “At All Natural Freshness we are determined to continually deliver industry leading products and solutions.
” states President of All Natural Freshness, Gerald Ludwick.
National Sanitation Foundation (NSF), American National Standards Institute (ANSI), and the Sanitary Standards Committee (3-A) ultimate goal is to protect food and dairy products from contamination. Through cooperation with the federal standards organizations, manufacturers, and end-users these standards are used to monitor and control sanitation in food manufacturing facilities. 3-A criteria is used throughout North America and it is gaining worldwide recognition. (Source: NSF/ANSI Standard 3-A 14159-1 -2010)
Applications for NSF/ANSI Standard 3-A 14159-1 -2010 certifications have been accepted for the total end-to-end High Pressure Processing solutions platform by All Natural Freshness. “It is our highest priority to push the boundaries of innovation and achieve the highest food safety standards in the HPP industry worldwide,” says Vice President of Business Development for All Natural Freshness, Jon Jurhs.
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